Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp Kosher salt
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • 3 tbsp Dill pickle brine
  • 1 tbsp Yellow mustard
  • 1/2 tsp Garlic powder
  • 1/4 tsp Black pepper
  • 3/4 cup Dill pickles, finely diced
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red onion, minced
  • 3 large Hard-boiled eggs, chopped
  • 2 tbsp Fresh dill, chopped
  • 1/2 tsp Smoked paprika

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water by at least an inch. Add the kosher salt.
  2. Bring to a boil, then reduce to a simmer for 10–12 minutes until the potatoes are fork-tender but still hold their square shape. Drain immediately.
  3. While the potatoes are still steaming, drizzle 3 tbsp of pickle brine over them. Toss gently and let cool for 15–20 minutes.
  4. In a separate small bowl, whisk together mayonnaise, sour cream, yellow mustard, garlic powder, and black pepper.
  5. Fold the diced pickles, celery, and red onion into the dressing mixture.
  6. Combine the cooled potatoes with the dressing. Gently fold in the chopped hard-boiled eggs and fresh dill using a rubber spatula to avoid mashing the potatoes.
  7. Transfer to a serving bowl and garnish with smoked paprika.
  8. Refrigerate for 2 hours to allow flavors to develop before serving.